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These easy, cheesy broccoli fritters might just become your new favorite way to get your veggies in. Crispy, crunchy, and loaded with broccoli, carrots, and parmesan, they’re the perfect side dish or appetizer.
As a momma of two, I know how hard it can be to get kids to eat their veggies. These broccoli fritters solve the problem. They’re loaded with chopped steamed broccoli and grated carrots but (here’s the kicker) they also have parmesan cheese in them!
These fritters are shallow fried to a perfect golden brown. The cheese gets nice and crispy, adding a savory saltiness to the fritters that’s hard to resist. Serve them with tangy plain Greek yogurt and the whole family will be begging for seconds.
What Makes These Fritters So Good?
- A less “guilty” pleasure. These fritters get that great golden brown crunchy feel to them that you might expect from a deep-fried favorite. But they aren’t deep-fried! You’ll only need a few tablespoons of oil to get the job done.
- Kid friendly. These veggie fritters are loaded with broccoli and carrots but they have the appeal of a crunchy, cheesy fried treat. They’re the perfect way to get even the most adamant veggie haters to enjoy their veggies.
- Customizable. There are so many fun ways to play with this recipe to make it your own! Use different seasonings or try a different cheese. Heck, you could even use different vegetables! Check out the section below titled “Fun Variations” for inspiration.
Ingredient Notes
Here’s a quick look at what you’ll need to make this broccoli fritters recipe. Be sure to scroll to the recipe card below for precise measurements.
- Broccoli florets – You’ll want to steam your broccoli first and then finely chop it. If you would like to roast the broccoli instead, feel free! Fresh or thawed frozen broccoli will work just fine.
- Carrots – The carrots should be shredded. I prefer shredding my own but you can buy them pre-shredded if you’d like.
- Grated parmesan cheese – I highly recommend grating your own cheese. Pre-grated cheeses don’t melt as well or taste as good.
- Green onions – Finely chopped red onion will work as well.
- Garlic
- Egg – The egg helps hold the fritters together
- Italian Seasoning – Feel free to play with different seasonings here. Check out the section below titled “Fun Variations” for inspiration.
- White whole wheat flour – Regular ol’ all-purpose flour will work as well.
- Peanut oil – You can use a different frying oil but I like peanut oil because it’s naturally free of trans fats and cholesterol and low in saturated fats. Plus, it’s got a high smoke point, so it’s perfect for frying at high temperatures.
Tips for Success
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- Don’t over-mix. When mixing together the ingredients for the fritters, mix just until everything is incorporated. No more. Over-mixing can end you with tough, unpleasantly fritters.
- Get the temperature right. You want to fry these fritters at around 350-355°F. If the oil is too cool, the fritters won’t get golden brown and crispy. Instead, they’ll soak up the oil and become soggy and greasy. On the other side of things, ff the oil is too hot, the outside of the fritters will burn before they are cooked through. Use a meat thermometer to check the temperature before frying.
- Don’t crowd the pan. Leave a couple of inches between the fritters in the pan. Small pan? Fry in batches. If you try to add too many fritters to the pan at the same time, the oil will cool down. Remember what happens when your frying oil isn’t hot enough (see my previous point).
Variation Ideas
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- Consider a different seasoning. I used Italian seasoning here but you could easily go a different direction. Smoked paprika and cumin would be fun. So would parsley and lemon zest.
- Play with cheese. Freshly grated parmesan is a good way to go but you could try crumbled feta or grated cheddar cheese instead. Feel free to experiment and let me know your faves!
- Try different veggies. I use chopped steamed broccoli and shredded carrots in this recipe but you could easily incorporate more or different veggies. Shredded zucchini would be fun. So would sauteed mushrooms or chopped steamed cauliflower.
- Incorporate grains. If you want to make these broccoli fritters a little heartier, you can stir some cooked grains (quinoa or rice would work well) into the batter before forming fritters. They might need a little more time in the pan to cook through.
- Bake ’em. If you’re not a fan of frying, line a baking sheet with parchment paper and arrange the fritters in a single layer on the parchment paper. Bake at 375°F for 30 minutes or until golden brown, flipping halfway through. I have found that incorporating some grains into the fritters is best if you choose to bake them. They just hold together better.
What Goes with Broccoli Fritters?
My favorite way to serve these beauties is with a side of plain Greek yogurt. Feeling adventurous? Try this Honey Mustard Sauce or my Blender Hollandaise Sauce instead.
Broccoli fritters are a great way to get your young ones to eat some veggies. Serve them with other kid-friendly favorites such as my Air Fryer Chicken Tenders or my Lipton Onion Soup Meatloaf. Watch as they get devoured by every age group.
How to Store & Reheat Extras
- Refrigerator. Once the fritters have cooled completely, seal them in an airtight container and store them in the fridge. They will stay good for up to 4 days.
- Freezer. Allow the leftovers to cool to room temperature, seal them in an airtight container, and store them in the freezer for up to 3 months.
- To Reheat. Allow the fritters to thaw in the fridge (if applicable) before arranging them in a single layer in a baking dish. Cover the dish and bake at 350°F for 15 minutes or until heated through.
More Broccoli Recipes
- Broccoli Cheese Casserole
- Broccoli Potato Soup
- Cheesy Broccoli Pasta
- Shrimp and Broccoli Stir Fry
- Sesame Beef and Broccoli
- Broccoli Bacon Macaroni and Cheese
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Garlicky and Cheesy Broccoli Fritters
Ingredients
- 2 cups broccoli florets, steamed and finely chopped
- 2 to 3 carrots, shredded (about 1 cup)
- 1/2 cup grated parmesan cheese
- 3 green onions, thinly sliced
- 3 to 4 garlic cloves, minced
- 1 egg, lightly beaten
- 1/2 teaspoon Italian Seasoning
- 1/2 cup white whole wheat flour
- 3 tablespoons peanut oil, for frying
Instructions
- In a large mixing bowl combine previously steamed and finely chopped broccoli, shredded carrots, parmesan cheese, green onions, garlic, egg, and flour; mix and stir until everything is thoroughly incorporated.
- Heat peanut oil in a large nonstick skillet over medium-high heat.
- Add 1/4 cup broccoli mixture into a measuring cup; pack it tight.
- Drop the mixture into the hot oil and flatten it slightly.
- Cook for 2 minutes; flip and continue to cook for 1 to 2 minutes more, or until golden brown. If it starts to burn, lower the heat to medium.
- Repeat with the rest of the mixture. You may have to cook them in batches.
- Remove the fritters from the skillet and transfer to a paper towel lined plate.
- Serve with a side of plain yogurt.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can you oven bake them? And for how long?
Hello! How many fritters does this make? Pls add similar # of servings to all of your recipes.
Thank you!
In a pinch, can I use vegetable or olive oil? I really want to try this tonight, but no peanut oil 🙁
Hi! Yep, you can definitely use vegetable oil. Peanut oil is just healthier for frying because it results in lower oil pick up in the food. 🙂
I think this is the only way I can ever eat broccoli! lol 😛
These are SOOOO beautifully photographed, Kate! I could just stare at them all day long!
I have a house full of boys who happen to love broccoli! I know my boys would scarf this down too!
When I saw these, I actually said, “Oh yum!” out loud. What an awesome way to dress up broccoli!